travel blog

"Perhaps the future of the travel book is the travel blog."  

Paul Theroux said that, and he should know; he's one of the top travel writers in the world. I thought at first he was kind of crotchety, not such fun or as kind or funny as Bill Bryson, who looks for a laugh and also for the best in people. But that was before I read The Great Railway Bazaar, Theroux's first and greatest travel book.  Anyone who can put up with the discomforts (to say the least ) of travel the way he did/does is allowed to be crotchety. 

There have been vicarious travellers in the past. They're the people who read Lonely Planet and who pay close attention to travel guides and memoirs, but who are not wild about travelling themselves.  I remember a postcard  my mother wrote me from a southern cruise she was taking.  She wrote: "We're crossing The Great Barrier Reef.  I must look it up in the Encyclopaedia Britannica when I get  home.  Did I dell you that rye is 75 cents a drink on board?"  She really did not enjoy travelling, and there are others like her: people who like to say they've been there (wherever) but who don't enjoy it at the time.  Better in the telling. 

These are the people who would enjoy reading a travel blog, as Theroux surmised.    No effort, no waiting, no bugs or heat, no risks - just the vicarious pleasure of someone else's experiences. Magic Carpet, at someone else's expense. 

I'm counting on it.

are you ready for another one?

This is one of my favourites, and it's a Weight Watchers Special, almost zero points, if you know what I'm saying.  I'm making it right now, for my supper.

Grilled Veggie Sandwich: Toast one slice of Focaccia bread, split horizontally. It doesn't matter when you prepare the toppers, ahead of time or as you pile them on, but you want to build on the foundation with slices of the following on each side, preferably in this order going up: grilled red onion (splash of balsamic vinegar), eggplant (peeled and grilled),  red pepper (grilled and peeled), broiled portobella mushroom (broiled, stem and gills removed (freeze them for  soup stock),  topped with grated mozzarella chess, or whatever you have or like, then broiled until the cheese melts. You don't really need any other seasoning with this; it's all good.

I find one half is usually enough, but of course you can eat the whole thing.  I just wrapped my other half in foil and I'll have it for lunch tomorrow.